There is a difference between fatback and salt pork. They are not the same, true fatback has the rind and the meat is all white fat. Salt pork has a streak of lean running through it and the taste between the 2 is very noticeable., We use fat back to season beans, turnip greens etc, and since it is packed in salt you will never need to add salt to what you are cooking, You can also slice fat back and fry it in a pan or broil it in the oven. When the meat gets dry looking it is ready to eat and a lot of times what is leftover will turn back to raw fat overnight. Nothing seasons a pot of navy or pinto beans any better. Just wish i could find a place online that carried it. Jerry